Main Dishes:

Pheasant Baked With Cream

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Ingredients

1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
1 pheasant, whole, dressed (about 3 pounds)(chicken can be substituted)
1/4 cup oil, canola, olive or corn
1 cup heavy cream
1 large yellow onion, quartered
4 cloves garlic
1 teaspoon thyme

Instructions

Preheat oven to 300 degrees. In large paper bag (or Zip-Lock bag) shake the flour, salt, pepper and celery salt together. Place the pheasant or whole chicken in bag and shake well to coat. In large skillet, heat oil over medium-high heat. Add pheasant and brown on all sides. Transfer pheasant to roasting pan and pour cream over. Add onion, garlic and thyme. Bake covered for two hours. The bird is done when juices run clear from pierced thigh. Arrange on platter, pouring any remaining pan juices over and serve to four.

Mrs. Roy R. Braden
Bettendorf